Blondies are occasionally referred to as “blonde brownies”. In place of cocoa powder, vanilla and brown sugar are the main flavor profile for blondies.

Can I use frozen Raspberries?

Yes you can! There is no need to thaw them. I have not tested them with frozen raspberries, but please let me know how it turned out for you!

Can I substitute for other berries?

Yes! You can use strawberries, blueberries or blackberries.

Can I bake them in a 9x9 inch pan?

You can, however, they will be much flatter. I have not tested them in a 9x9 inch pan, but I'd keep an eye on them as the baking time will be different.

Raspberry White Chocolate Blondies

Description

These White Chocolate and Raspberry Blondies are made with brown butter, loaded with white chocolate chips and studded with fresh tart raspberries! It's the perfect summer treat!

Ingredients

1 Cup (227g | 2 Sticks) Unsalted Butter, browned
1 Cup (200g) Brown Sugar, packed
1/2 Cup (100g) White Sugar
2 Teaspoons Vanilla Extract
2 Large Egg + 1 Yolk, room temp
1 3/4 Cups + 2 Tablespoons (225g) All-Purpose Flour
1/2 Teaspoon Salt
3/4 Cup (127g) White Chocolate Chips
3/4 Cup (90g) Raspberries, fresh or frozen

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Instructions

Make your Brown Butter - In a light colored saucepan and over medium heat, add your butter. Swirl the pan and keep the butter moving around the pan constantly. Once completely melted, the butter will foam and sizzle. After about 6 to 8 minutes your butter should be ready. It's ready when it smells nutty and and the color is an amber brown color.
Once your butter is a done, quickly transfer to a large mixing bowl. Make sure to scrape all the tiny brown bits at the bottom of the pan into the bowl. Then immediately add brown and white sugar and whisk to combine. Allow to sit on the counter for 10 minute to cool down.
Meanwhile, place a rack in the center of the oven and preheat it to 350ºF (180ºC).
Prepare an 8x8 inch (20x20cm) square pan by buttering and lining with parchment paper, leaving an overhang for easy removal.
Once the butter/egg mixture has cooled to a luke warm, add 2 whole eggs, 1 yolk and vanilla and whisk until well combined.
Sift in the flour and salt and mix until there are very few flour streaks left. Do not overmix here.
Add white chocolate and mix just until combined. Then add raspberries and gently fold in to the batter. We want to keep the raspberries as whole as possible.
Transfer to your prepared pan and bake for 30 to 35 minutes. It's ready when the edges are golden brown and the center has puffed up slightly. Do not overbake!
Allow to cool completely in the pan before cutting. You can slice into 9 or 16 equal pieces. Enjoy!

Prep Time: 20 Minutes
Cook Time: 30 to 33 Minutes